Despite another disappearance on my part, I have been a part of the food blog world in some manner since my last post. I was lucky enough to get in early on the first ever Great Food Blogger Cookie Swap! Lindsay from Love and Olive Oil and Julie from The Little Kitchen (both girls I had the pleasure of meeting at the Nashville Food Blog Forum) put this swap together and recruited over 600 food bloggers to partake this year.
It was amazing! I didn’t really have to think too hard about which cookies to make, I have had these by How Sweet It Is (I am sure I have told you all how much I love her blog before…) on my radar for sometime now. With a little adaptation, they are perfect for the holidays and Santa!…and oh so amazing and addictive! I sent these on to my matches – Alan at Cooked With Luv, Tina at My Life As A Mrs. and Carrie at Kiss My Whisk. Go check out the delicious cookies they made!
Of course the best part of the swap was getting the wonderful cookies in the mail from 3 other food bloggers. SCORE! These were all so amazing!!
I got to try some amazing Zaletti cookies from bell’alimento (Photo from bell’amiento)
Some “Crack” Cookies from Confessions Of A Recipe Junkie: And they were just that…highly addictive! (Photo from Confessions of A Recipe Junkie)
And lastly some delicious Butternut Squash Snickerdoodles from the kitchen of From Apples to Zucchini (Photo from Apples to Zucchini)
If you are interested in participating when it comes around next year, you can go here and sign up for notifications.
Oh, and I know I owe you all a post update about our little bean…that will be coming soon! I promise!!
Red Velvet White Chocolate Chip Cookies Printable Recipe
Adapted from How Sweet It Is
Makes approx 30 cookies
1 cup butter (softened)
1 cup sugar
1 cup brown sugar
2 teaspoons vanilla
3 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt .
2/3 cup cocoa powder
2 teaspoons red food coloring
3/4 cup white chocolate chips
Preheat the oven to 375 and grease 2 large cookie sheets.
In a stand mixer or with a electric mixer, cream together the butter and both sugars until smooth and fluffy. Add in eggs one at a time, mixing until smooth and scraping down the sides after each addition. Add the vanilla and red food coloring and mix until well combined.
Whisk together all of the dry ingredients, cocoa powder, flour, baking soda and salt, in a medium bowl until well combined. Gradually add to butter mixture and mix until just combined. Fold in the white chocolate chips last. Using a cookie scoop or tablespoon, scoop a heaping tablespoon of dough and place on cookie sheet, about 2 inches apart from one another.
Bake for 10-12 minutes. Remove from oven and allow to cool on cookie sheet for 5 minutes, then move to cooling racks and allow to cool completely.